Meal Details
1. Honey mustard chicken thighs
569cal, 52p, 12c, 35f (per meal)
5 1/3 thigh (6 oz ea) (906g)
2 2/3 tbsp (56g)
2 2/3 tsp, ground (4g)
2 2/3 tbsp (40g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 375°F (190°C).
2
Whisk honey, mustard, thyme and a pinch of salt in a medium bowl. Add chicken thighs and coat.
3
Arrange chicken on a parchment-lined baking sheet.
4
Roast chicken until cooked through, 40-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
2. Roasted broccoli
49cal, 4p, 3c, 0f (per meal)
4 dash (1g)
4 dash (2g)
4 dash, ground (1g)
4 dash (3g)
2 package (568g)
1
Preheat oven to 375°F.
2
Arrange frozen broccoli on a lightly greased baking sheet and season with salt, pepper, garlic and onion powder.
3
Bake for 20 minutes and then flip the broccoli. Continue baking until broccoli is slightly crispy and charred, about another 20 minutes.